Stafford House Dinner Menu
Hors d'Oeuvres
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Lump Crab & Goat Cheese Dip 18
Jumbo lump crab, goat cheese, toasted breadcrumbs, artisanal bread
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Burrata 16
Grilled French baguette, tomato & roasted garlic, balsamic glaze, micro basil
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Mediterranean Hummus 14
Housemade hummus topped with roasted red pepper and olive tapenade. Served with warm pita
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Shrimp Cocktail (5) 22
Chilled, jumbo shrimp served with our spicy, housemade cocktail sauce
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Guinness Meatballs 16
5 housemade wagyu meatballs, Guinness cream sauce, arugula, parmesan
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Charcuterie Board 22 | 40 | 65
Locally sourced seasonal offerings. Serves 2 | 4 | 6
Salad
Protein Add-Ons:
Chicken 10 | Shrimp 12 | Lump Crab Bearnaise 15 | Salmon 16 | Steak 20
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Classic Wedge 12
Fresh, crisp greens with cherrywood-smoked bacon, bleu cheese crumbles, tomato, cucumber, scallions, housemade bleu cheese dressing
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Poached Pear & Shaved Brussel Sprout 14
Shaved brussel sprouts, crispy prosciutto, poached pear, feta, pickled red onion, candied pecans, housemade honey mustard vinaigrette
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Stafford Italian Chopped 13
Chopped iceberg & romaine, salami, chickpeas, mozzarella with a parmesan red wine vinaigrette
Girl Dinner
Serves 2+
Pairs well with your favorite cocktail
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Bleu Cheese Kettle Chips & Caesar Salad Tower 28
Soup
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Smoked Gouda & Roasted Red Pepper 7
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Soup Du Jour -
Entrées
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Steakhouse Burger 18
Toasted brioche bun, wagyu beef, Irish beer cheddar cheese, romaine, heirloom tomato, pickle & red onion served with kettle chips
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Statler Chicken Breast 31
12 oz pan-seared & roasted chicken breast topped with a creamy lemon garlic sauce. Served with grilled asparagus
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Blackened Texas Redfish 32
Blackened and pan-seared Texas Redfish served over garlic potato puree with pico de gallo and bourbon cream sauce
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Bone-In Pork Chop 38
Double bone-in pork chop with peach chutney. Served with garlic roasted haricot verts.
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Chilean Sea Bass 49
7 oz pan-seared Chilean Sea Bass served over garlic potato puree and finished with dry guajillo chile sauce
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Filet Mignon 55
7 oz filet mignon topped with compound truffle butter and red wine demi-glaze. Served over garlic potato puree
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Ribeye 65
16 oz ribeye with tarragon béarnaise and sautéed shallots. Served with loaded twice-baked potato
Additions
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Garlic Roasted Haricot Verts 7
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Parmesan Risotto 8
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Honey Roasted Carrots 8
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Bleu Cheese Kettle Chips 7
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Roasted Miso Brussel Sprouts 8
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Loaded Twice-Baked Potato 7
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Grilled Asparagus 7
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Garlic Potato Puree 8
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS
**IF YOU HAVE A FOOD ALLERGY OR SENSITIVITY, PLEASE LET YOUR WAITER KNOW
